With dad’s big day approaching, fathers who are foodies will be expecting an extra special treat. One decadent dish that we know he’ll devour is this unique Gosling Rum Croissant Bread Pudding from our friends at The Chadwick Bed & Breakfast in Portland, ME. In walking distance from the finest restaurants, shops, theaters, galleries, and museums in town, this elegant inn offers guests luxurious accommodations, gorgeous grounds, and of course, a five-star gourmet breakfast each morning.

Gosling Rum Croissant Bread Pudding

2016-06-09 14:03:26

Serves 4

A delectable breakfast dish, perfect for celebrating Father’s Day

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Prep Time

5 min

Cook Time

45 min

Total Time

50 min

Prep Time

5 min

Cook Time

45 min

Total Time

50 min

Ingredients

4 day-old croissants

1 cup sugar

1/4 cup water

1 cup heavy cream

1 cup whole milk

1/4 cup Gosling’s Dark Rum (or brandy, bourbon or whiskey)

4 eggs, beaten

Powdered sugar, for dusting

Instructions

Preheat oven to 350 degrees.

Spray four medium-sized ramekins with non-stick spray.

Tear each croissant into bite-sized pieces and fill each ramekin.

Place the ramekins on a baking sheet covered with parchment paper or foil to make clean up easy.

In a sauce pan, combine sugar and water and set to medium-high heat.

Caramelize the sugar and water mixture by letting it bubble away without stirring (it is very important that you resist the urge to stir the mixture) until it turns a deep amber color, about 7-10 minutes.

Once it turns to the desired color, reduce the temperature to low. (If you double this recipe, it will take longer).

In a 2-cup measuring cup, combine the heavy cream and whole milk.

When the sugar has caramelized, slowly add the cream and milk mixtures, whisking vigorously. The mixture will be bubbly and let off a lot of steam. Be careful not to get a steam burn!

Turn the heat off and add the rum. Keep whisking for about an minute.

Slowly add the beaten eggs, whisking the whole time to prevent scrambling.

Sauce will thicken slightly.

Pour the custard over the croissant, dividing it evenly between the four ramekins.

Let the custard soak into the croissant for 5-10 minutes, spooning more custard until it is completely divided between the ramekins.

Bake uncovered for 20-25 minutes until bubbling and the tops have turned golden brown.